Beef Chuck Stew
November 29, 2011
"Robust flavor all in one pot."
- Serving Size: 1 (557.8 g)
- Calories 831.1
- Total Fat - 44 g
- Saturated Fat - 12.8 g
- Cholesterol - 129.4 mg
- Sodium - 450 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 3 g
- Sugars - 9.8 g
- Protein - 32.9 g
- Calcium - 94.8 mg
- Iron - 4.6 mg
- Vitamin C - 51.8 mg
- Thiamin - 0.4 mg
Preheat the oven to 275°F.
Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour.
Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
De glaze pan with 1 cup of broth then pour all back into broth container.
Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned.
Add the garlic and cook, stirring, until fragrant about 1 minute.
Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
Stir in Dijon mustard and add bay leaves.
Season to taste with salt and pepper.
Cover and transfer to the oven.
Stew the meat until tender, about 1 1/2 hours.
Remove from the oven and skim the fat from the cooking liquid.
Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer.
Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour.
Remove the bay leaves, season to taste and serve.
Tips & Variations
No special items needed.